This classic salad can also be served as a cheese course.
Instead of incorporating the Roquefort, serve a wedge of it beside
a little pile of the salad, perhaps with crusty baguettes.
2william or corella pears½lemon, juiced1clove of garlic, halved60 ml (¼ cup)hazelnut oil2 tbspolive oil2 tbspwhite wine vinegar2red witlof leaves separated½ cup(loosely packed) frisée1punnet mâche, trimmed300 gmRoquefort, crumbled50 gmhazelnuts, roasted, peeled and coarsely chopped
Using a mandolin or V-slicer, thinly slice pears lengthways, place in a small bowl and toss gently with lemon juice.
Rub the inside of a serving bowl with the cut inside of the garlic clove, then add hazelnut oil and pinch of sea salt and whisk, adding vinegar a little at a time until combined. Add pears, witlof, frisée, mâche, Roquefort and hazelnuts to dressing, toss gently to combine and serve immediately.